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Michael Oakley
Ingredients:
2 oz tanquery 10 gin
1/2 oz campari
1/2 oz st. Germain
1/4 oz luxardo maraschino liquor
1/8 oz orgeat
2 dashes Fee's barrel aged whiskey bitters
Instructions:
Stir with twice the amount of ice you usually use and garnish with an almond flake
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Isaac Blesener
3 shots rye whiskey*
1/4 shot simple syrup
Angostura bitters
1/4 shot Cognac**
twist of lemon
*Sazerac is my preferred rye for cocktails, but Jim Beam rye works well and is highly underrated.
**Choose a brand you can enjoy on its own. I prefer "fine Champagne" Cognacs (e.g. Hine VSOP, Hardy VSOP, Remy Martin VSOP), but Hennessy VS also works; don't use Courvoisier VS.
Instructions:
Stir together simple syrup with 3 drops of Angostura in the bottom of a highball glass. Add the rye whiskey and fill the glass with ice. Stir for about 30 seconds and then strain into a lowball glass that has been rinsed with Cognac and filled about halfway with ice. Garnish with a lemon twist.
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